Instructions: Calculate the Cost per Recipe Unit, Ingredient Cost, and Total recipe cost for the following recipe. Use the portions per recipe and food cost % indicated to calculate cost per portion and selling price. Fill in only the shaded areas. B C D E F Source: G H Veal Saltimbocca A Recipe Name: 2 3 4 Portions per recipe: 8 5 6 7 8 9 Costing Date: Total Recipe Cost: Professional Cooking, 8th edition, page 517 Cost per Portion: Food Cost %: Selling Price: 29% Ingredien Recipe AP cost Yield % Equivalent Cost per recipe unit t cost Ingredient (preparation) amount unit cost amount unit Cost unit Veal scaloppini, cut into 2 oz. each 32 OZ. $11.38 1 lbs. 75% Salt, kosher 2 tsp. $1.24 3 lbs. 100% == 1 Tbs. 0.667 oz. Pepper, white, ground 0.75 tsp. $12.46 18 Oz. 100% 1 Tbs. 0.25 oz. Prosciutto sliced thin 16 slice $8.52 1 lbs. 1 oz. = 2 slices Sage leaves, fresh 16 each $6.05 1 bunch 1 bunch = 40 leaves Butter, whole 2 OZ. Wine, white 6 fl. oz. $6.99 $75.32 30 3 lbs. 100% liter 100% 1 liter 33.8 fl. oz. Gri Total recipe cost: 3 Ta Ta

Advanced Engineering Mathematics
10th Edition
ISBN:9780470458365
Author:Erwin Kreyszig
Publisher:Erwin Kreyszig
Chapter2: Second-order Linear Odes
Section: Chapter Questions
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Instructions: Calculate the Cost per Recipe Unit, Ingredient Cost, and Total recipe cost for the following recipe. Use the portions per recipe and
food cost % indicated to calculate cost per portion and selling price. Fill in only the shaded areas.
B
C
D
E
F
Source:
G
H
Veal Saltimbocca
A
Recipe Name:
2
3
4
Portions per recipe:
8
5
6
7
8
9
Costing Date:
Total Recipe Cost:
Professional Cooking, 8th edition, page 517
Cost per Portion:
Food Cost %:
Selling Price:
29%
Ingredien
Recipe
AP cost
Yield %
Equivalent
Cost per recipe unit
t cost
Ingredient (preparation)
amount
unit
cost
amount
unit
Cost
unit
Veal scaloppini, cut into 2 oz. each 32
OZ.
$11.38 1
lbs.
75%
Salt, kosher
2
tsp.
$1.24 3
lbs.
100%
==
1 Tbs. 0.667 oz.
Pepper, white, ground
0.75 tsp.
$12.46 18
Oz.
100%
1 Tbs. 0.25 oz.
Prosciutto sliced thin
16
slice
$8.52 1
lbs.
1 oz. = 2 slices
Sage leaves, fresh
16
each
$6.05 1
bunch
1 bunch = 40
leaves
Butter, whole
2
OZ.
Wine, white
6
fl. oz.
$6.99
$75.32 30
3
lbs.
100%
liter
100%
1 liter 33.8 fl. oz.
Gri
Total recipe cost:
3
Ta
Ta
Transcribed Image Text:Instructions: Calculate the Cost per Recipe Unit, Ingredient Cost, and Total recipe cost for the following recipe. Use the portions per recipe and food cost % indicated to calculate cost per portion and selling price. Fill in only the shaded areas. B C D E F Source: G H Veal Saltimbocca A Recipe Name: 2 3 4 Portions per recipe: 8 5 6 7 8 9 Costing Date: Total Recipe Cost: Professional Cooking, 8th edition, page 517 Cost per Portion: Food Cost %: Selling Price: 29% Ingredien Recipe AP cost Yield % Equivalent Cost per recipe unit t cost Ingredient (preparation) amount unit cost amount unit Cost unit Veal scaloppini, cut into 2 oz. each 32 OZ. $11.38 1 lbs. 75% Salt, kosher 2 tsp. $1.24 3 lbs. 100% == 1 Tbs. 0.667 oz. Pepper, white, ground 0.75 tsp. $12.46 18 Oz. 100% 1 Tbs. 0.25 oz. Prosciutto sliced thin 16 slice $8.52 1 lbs. 1 oz. = 2 slices Sage leaves, fresh 16 each $6.05 1 bunch 1 bunch = 40 leaves Butter, whole 2 OZ. Wine, white 6 fl. oz. $6.99 $75.32 30 3 lbs. 100% liter 100% 1 liter 33.8 fl. oz. Gri Total recipe cost: 3 Ta Ta
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